Orange Roasted Chicken
Back
Orange Roasted Chicken
Open in full-screen mode

Orange Roasted Chicken

Preparation
20 MIN
Cooking
2 H
Servings
6

Ingredients

Chicken

Sauce

Preparation

Chicken

  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  2. In a roasting pan, spread the parsnips, onions, and sage. Season with salt and pepper. Set aside.
  3. Insert the segments of one orange in the chicken’s cavity. Brush the chicken with the mustard and place over the vegetables. Drizzle with the orange juice, Triple Sec, and olive oil. Season with salt and pepper. Place the remaining orange wedges around the chicken.
  4. Bake for about 2 hours or until a meat thermometer inserted into the thigh without touching the bone reads 82 °C (180 °F). Place the chicken and vegetables in a warm serving dish. Degrease and keep the drippings for the sauce.

Sauce

  1. In a large saucepan, combine all the ingredients and add the reserved cooking liquid. Bring to a boil, stirring with a whisk, and reduce by half. Press one or two cooked orange wedges into the sauce. Strain and adjust the seasoning. Serve with the chicken.

Comment

  1. received lots of compliments!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum